Preheat oven to 425 degrees, rack in the middle position
Usea medium-size mising bowl to conbine the flour, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as your would for piecrust dough.
Stir in the shredded cheddar cheese and the shredded Asiago cheese. Then add the beaten eggs and the sour cream in that order. Mix everything all up together. Add the milk and stir until everything is thoroughly combined.
Drop the biscuits by soup spoonfuls onto an ungreased baking sheet, 12 large biscuits to a sheet. Once the biscuits are on the baking sheet, you can wet your fingers and shape them if you like. Sprinkle shredded Parmesan cheese on the top of each biscuit. Bake the biscuits at 425 degrees for 12 to 14 minutes, or until they're golden brown on top.
Cool the biscuits for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.
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